Super Sunny Dutch Oven Sourdough
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 121.4
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 5.3 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 3.5 g
- Protein: 4.3 g
View full nutritional breakdown of Super Sunny Dutch Oven Sourdough calories by ingredient
Introduction
Inspired by my Dutch Oven Sunchoke Sourdough from years ago, I added even more "sunflower" elements (Jerusalem artichokes / sunchokes are a relative of the sunflower!) with ground and whole seeds, sunflower oil and sunflower milk. A sunny pop of colour came through with diced dried apricots and the crusty bread was baked in the Dutch oven for an artisan feel! Inspired by my Dutch Oven Sunchoke Sourdough from years ago, I added even more "sunflower" elements (Jerusalem artichokes / sunchokes are a relative of the sunflower!) with ground and whole seeds, sunflower oil and sunflower milk. A sunny pop of colour came through with diced dried apricots and the crusty bread was baked in the Dutch oven for an artisan feel!Number of Servings: 24
Ingredients
-
1 lb Jerusalem artichokes, scrubbed and cut into large chunks
½ cup milk (I used sunflower but soy works well too), warmed
2 tbsp sunflower oil
1 tsp salt
½ tsp cardamom
3 tbsp brown sugar
1 ½ cups flour
2 cups whole wheat bread flour
1 cup spelt flour
½ cup sunflower seed flour
½ cup psyllium husks
¼ cup 7 grain hot cereal
½ tbsp instant yeast
1 cup active sourdough starter
½ cup warm water
⅓ cup toasted sunflower seeds
5 dried apricots, diced
Directions
Preheat the oven to 425F, line a cookie sheet with parchment.
Place chopped sunchokes on the sheet and roast for 30 minutes, stirring / shaking the pan to redistribute the slices halfway through.
Transfer to the bowl of a food processor and add milk, oil, salt, cardamom and sugar. Puree smooth and set aside.
In a large bowl (or stand mixer fitted with the dough hook) whisk together flours, psyllium, cereal and yeast.
Add the mashed mixture, sourdough starter and warm water.
Continue mixing for 10-12 minutes, until fairly elastic.
If kneading by hand, turn out onto a lightly floured surface, add the sunflower seeds and apricots and knead 10 minutes. If using a stand mixer, add the seeds and continue mixing at medium speed for 6-7 minutes.
Cover and let rest 30 minutes.
Knead dough briefly and shape into a rough ball (or oval if your Dutch oven is that shape), place on a sheet of parchment paper.
Cover and let rise until doubled, about 1 hour.
45 minutes to an hour before you are ready to bake, preheat the oven to 450F and place a heavy (preferably enameled cast-iron) Dutch oven in the oven.
Slash the risen loaf 3-4 times with a sharp knife, carefully remove the hot Dutch oven and using the parchment paper lift up the dough and gently drop it inside.
Bake, covered, for 25 minutes.
Remove the lid, and continue baking 15 minutes.
Cool on a wire rack for a minimum of one hour before cutting
Serving Size: Makes 1 large loaf, 24 slices
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
Place chopped sunchokes on the sheet and roast for 30 minutes, stirring / shaking the pan to redistribute the slices halfway through.
Transfer to the bowl of a food processor and add milk, oil, salt, cardamom and sugar. Puree smooth and set aside.
In a large bowl (or stand mixer fitted with the dough hook) whisk together flours, psyllium, cereal and yeast.
Add the mashed mixture, sourdough starter and warm water.
Continue mixing for 10-12 minutes, until fairly elastic.
If kneading by hand, turn out onto a lightly floured surface, add the sunflower seeds and apricots and knead 10 minutes. If using a stand mixer, add the seeds and continue mixing at medium speed for 6-7 minutes.
Cover and let rest 30 minutes.
Knead dough briefly and shape into a rough ball (or oval if your Dutch oven is that shape), place on a sheet of parchment paper.
Cover and let rise until doubled, about 1 hour.
45 minutes to an hour before you are ready to bake, preheat the oven to 450F and place a heavy (preferably enameled cast-iron) Dutch oven in the oven.
Slash the risen loaf 3-4 times with a sharp knife, carefully remove the hot Dutch oven and using the parchment paper lift up the dough and gently drop it inside.
Bake, covered, for 25 minutes.
Remove the lid, and continue baking 15 minutes.
Cool on a wire rack for a minimum of one hour before cutting
Serving Size: Makes 1 large loaf, 24 slices
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.